Description

This no-bake lemon cheesecake features a crisp graham cracker crust topped with a light, fluffy cream cheese and lemon filling. Infused with fresh lemon juice and zest, it offers a refreshing citrus flavor perfect for warm weather or any time you want a bright, creamy dessert without turning on the oven. Topped with lemon curd and whipped cream, this cheesecake is easy to prepare and impresses with its delicate texture and tangy sweetness.

Ingredients

Scale

Crust

2 ¼ cups graham cracker crumbs
2 tablespoons brown sugar
1 pinch salt
½ cup unsalted butter, melted (1 stick)

Filling

3 (8-oz) blocks full-fat cream cheese, room temperature
1 ½ cups powdered sugar
¼ cup full-fat sour cream, room temperature
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
¼ teaspoon lemon extract (optional)
¾ cup heavy whipping cream (35% fat), cold

Topping

¾-1 cup lemon curd (store-bought or homemade)
Sweetened whipped cream
Lemon zest and lemon slices for garnish

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Instructions

Make the crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and salt. Add melted butter and mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Freeze the crust while you prepare the filling to help it set firmly.
Start the filling: In a large mixing bowl, beat the cream cheese on medium speed until completely smooth, about 1 to 2 minutes. Add powdered sugar and beat again until the mixture is fluffy and well combined, scraping down the bowl sides as needed to ensure even texture.
Add the liquids gradually: Mix in the sour cream, vanilla extract, lemon zest, and fresh lemon juice, adding the lemon juice one tablespoon at a time and mixing well on medium-low speed after each addition to prevent curdling and maintain a smooth batter. If using lemon extract, add it at this step and blend thoroughly.
Whip the cream: In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture using a spatula, taking care to maintain the light and airy texture without deflating the whipped cream.
Assemble and chill: Spoon the filling into the chilled crust and smooth the top with a spatula. Cover the pan and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set properly.
Finish and serve: Once set, optionally spread the lemon curd evenly over the top of the cheesecake and chill for an additional 30 minutes. Garnish with sweetened whipped cream, lemon zest, and fresh lemon slices. Slice and serve chilled.

Notes

For best results, allow the cream cheese and sour cream to come to room temperature before mixing to ensure a smooth filling.
Freezing the crust before adding the filling helps it hold together and prevents sogginess.
Use freshly squeezed lemon juice for the brightest citrus flavor.
Chilling the assembled cheesecake overnight results in a firmer texture and enhanced flavors.
Lemon curd topping is optional but adds an extra layer of lemony sweetness and visual appeal.
If you prefer a less sweet dessert, reduce the powdered sugar by ¼ cup.
To lighten the dessert, substitute part of the heavy cream with whipped topping, but this may slightly change the texture.